Place small amount of frosting in center of plate to keep cake in position. Place one 8-inch cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with second 8-inch cake layer; frost with 1/2 cup frosting. Top with third cake round. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.

6

Place small amount of frosting in center of 8-inch cardboard cake round. Place one 6-inch cake layer bottom side down on cardboard round; frost with 1/3 cup frosting. Top with second 6-inch cake layer; frost top and side with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.

Fit decorating bag with large petal tip. Fill bag with violet frosting; pipe frosting starting at base of cake using slow even up and down long zigzag motion to create loose ruffle around bottom. Pipe 3 complete rows of violet ruffles, one row on top of another, going up side of cake. Fill same bag with darker pink frosting, repeating to create 3 complete rows of darker pink ruffles. Repeat steps with lighter pink frosting. When all 9 rows of ruffles are piped, squeeze any remaining colored frosting out of bag onto cake.

Meanwhile, remove 6-inch iced cake from refrigerator. Spread layer of vanilla frosting on top and side of cake. Place in center of 8-inch cake. Place pearls around 6-inch round as shown in photo. Top with tiara.

Expert Tips

Not enough cake pans? Store batter covered in refrigerator while baking other layers. Cool pan completely before baking next layer.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.

Applying a thin layer of frosting to a cake and refrigerating helps to seal in the crumbs before the final decorating.